Japanese soufflé pancakes are famous all over the world for their incredibly fluffy, cloud-like texture. Tall, soft, and jiggly, they’re halfway between a pancake and a soufflé. Made with just a few simple ingredients and cooked gently with steam, these pancakes are perfect for a special breakfast, brunch, or weekend treat.
Unlike classic pancakes, this version relies on whipped egg whites to achieve its signature height and airy consistency. The result? Pancakes that literally melt in your mouth.
What Are Japanese Soufflé Pancakes?
Japanese soufflé pancakes are a modern Japanese café-style dessert inspired by French soufflés. They’re cooked slowly over low heat with steam, which allows them to rise tall while staying soft and moist inside.
Unlike American pancakes, they contain very little flour and rely mostly on meringue for structure. This is what gives them their iconic jiggle and airy bite.
Why Everyone Will Love This Recipe
- Ultra fluffy and light, just like the ones served in Japan
- Made with simple pantry ingredients
- No special equipment required
- Perfect for breakfast, brunch, or dessert
- Impressive but easier than it looks
Frequently Asked Questions
Why are my Japanese pancakes flat?
This usually happens if the meringue is under-whipped or if the batter is overmixed. Make sure the egg whites reach stiff peaks and fold gently.
Can I make them without a thermometer?
Yes, but be careful. The egg white mixture should be warm to the touch, not hot. A thermometer is recommended for best results.
Can I add flavorings?
Absolutely. Vanilla extract, lemon zest, or matcha powder work beautifully.
Are these pancakes sweet?
They’re lightly sweet, making them perfect with both sweet toppings and fruit.
How to Store
Japanese soufflé pancakes are best enjoyed fresh. If needed, you can store leftovers in the refrigerator in an airtight container for up to 24 hours, but they will lose some fluffiness.
How to Freeze
Freezing is not recommended, as the delicate soufflé texture does not hold up well once thawed.
Ingredients
How To Make Japanese Pancakes
Start by separating the egg yolks from the egg whites. Place the yolks in a bowl and add the milk, baking powder, and flour. Mix until smooth and lump-free, forming a thick but creamy batter.
Start by separating the egg yolks from the egg whites. Place the yolks in a bowl and add the milk, baking powder, and flour. Mix until smooth and lump-free, forming a thick but creamy batter.
In another heatproof bowl, combine the egg whites and sugar. Place the bowl over a double boiler and gently heat the mixture until it reaches 60°C, stirring constantly. This step helps stabilize the meringue and gives the pancakes extra volume.
Once the temperature is reached, transfer the mixture to a stand mixer or use electric beaters. Whip until you get a glossy, stiff meringue.
In another heatproof bowl, combine the egg whites and sugar. Place the bowl over a double boiler and gently heat the mixture until it reaches 60°C, stirring constantly. This step helps stabilize the meringue and gives the pancakes extra volume.
Gently fold the whipped egg whites into the yolk mixture in several additions, using a spatula and slow upward motions. Take your time—this step is crucial to keep the batter airy.
Heat a non-stick pan over low heat and lightly grease it with oil. Add a few drops of water to the pan and cover with a lid to create steam.
Spoon the batter into the pan, stacking it high if needed. Cook for about 6 minutes on the first side, adding a little water occasionally to maintain steam.
Carefully flip the pancake, cover again, and cook for another 3–4 minutes until fully set.
Serve immediately with fresh fruit, maple syrup, or powdered sugar.
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